Angel Hair Pasta with Salmon, Arugula with Creamy Lemon-Parmesan Sauce

Take advantage of salmon season and make this Angel Hair Pasta with Salmon, Arugula with Creamy Lemon-Parmesan Sauce. You can have this satisfying dinner on the table in a half an hour.

Continue reading "Angel Hair Pasta with Salmon, Arugula with Creamy Lemon-Parmesan Sauce" »

from Simply Recipes https://ift.tt/2MdQdTd
via IFTTT

The Best Tailgating Dishes According to Your Favorite NFL Players

It’s the most wonderful time of the year: football season! That means glorious Sundays filled with nothing but touchdowns, tackles, and field goals, not to mention an excuse to guzzle beer and munch on pigskin staples like chicken wings and nachos for hours on end. And when you’re lucky enough to see a game live in living color, no Football Sunday is complete without a good ol’ tailgate. For a little inspo to kick off the season (hey, the off-season is long!), we asked some of your favorite NFL players to share their top tailgating dishes—get ready for the ultimate pre-game bash!

Joe Montana, former quarterback for the San Francisco 49ers and Kansas City Chiefs
This legendary Hall of Famer now slings meat instead of footballs (he’s an investor in the online meat purveyor Crowd Cow), and he says nothing screams tailgating like a tried and true burger. “It’s the simplicity of a quality hamburger that makes it perfect,” Montana says. Pro tip: Form your patties ahead of time and layer them between pieces of wax paper, then they can go straight from the cooler to the grill.

Preston Smith, linebacker for the Washington Redskins
No tailgate is complete without snacks and sides. “When I went to tailgates growing up, my favorite food was always the sides because they’re really what keeps the tailgate going,” says Smith. His go-tos are items that are easy to make ahead and transport, like baked beans or mac ‘n’ cheese.

Chowhound

Thomas Morstead, punter for the New Orleans Saints
Don’t forget dessert! Even though the players can’t tailgate, Morstead’s mother makes sure it isn’t all work and no fun—she bakes the team her famous brownies every game day.

Christian Gaddis, former offensive lineman for the Buffalo Bills, Cleveland Browns, and Indianapolis Colts
“When I retired, I got the opportunity to fall in love with the game of football as a fan. My wife makes an amazingly delicious dish that’s perfect for a tailgate at home or the stadium—potato skins mac ‘n cheese,” says Gaddis. “It’s easy to prep ahead, travels well, and is easily reheated on a grill.”

Adoree’ Jackson, cornerback for the Tennessee Titans
“My favorite tailgate food is my dad’s turkey ribs,” he says. In fact, his pops makes them every gameday. “He attaches a smoker to the back of his truck and drives from St. Louis to the stadium in Nashville, where he parks and feeds family, friends, and fans before the game,” Jackson says. Afterward, he helps the team refuel by grilling up fresh grub for Titans players to grab as they exit the stadium.

Jarvis Green, former defensive end for the New England Patriots, Denver Broncos, and Houston Texans
This two-time Super Bowl Champ went from the field to your grocery store when he created Ocean 97, a wholesale shrimp distribution service. His dinner kits are the perfect timesaver (so you can focus on the eating, not cooking) and come in whatever flavor profile you’re craving.

Chowhound

Dre Kirkpatrick, cornerback for the Cincinnati Bengals
Cold fried chicken is a Southern picnic staple that happens to be perfect for a tailgate, too. For some extra pizazz, bring honey and hot sauce to drizzle over each bite.

Lane Taylor, guard for the Green Bay Packers
Be the MVP of your tailgate by wowing with a beef brisket. Taylor’s secret? Smoking it. “I would smoke it using pecan wood. No sauce, just seasoned with salt, pepper, and garlic, which puts a good bark on it,” he says. If you don’t want to post up in the parking lot for the hours a solid smoke requires, get it started at home and finish it off on site.

Davon Godchaux, defensive tackle for the Miami Dolphins
Keep it simple with sticky barbecue ribs and traditional potato salad. “You’ve got to have plenty of mayo, eggs, all that good stuff!” he says. Or, kick it up a notch with a dish that’s true to this Louisiana native’s roots: jambalaya. “Your jambalaya needs to have good sausage, shrimp, and crawfish if you can,” Godchaux says. Make it ahead or bring along a pot that fits on your grill and be a true parking lot chef.

Chowhound

Adolphus Washington, defensive tackle for the Buffalo Bills
Off the field, just call him Chef Washington. His self-proclaimed secret talent is cooking, and his favorite meat is steak—a grill’s best friend. Sear off a few slabs, then slice them up; put out some soft dinner rolls and condiments and let people build their own steak sliders.

Tony Jefferson, safety for the Baltimore Ravens
“I love carne asada tacos. I’m from Chula Vista, Cali. and grew up eating a lot of Mexican food,” he says. For a break from burgers and dogs (but we won’t judge you if they make an appearance, too!), set up a DIY taco bar with meat or veggies you grill right there.

Kapri Bibbs, running back for the Washington Redskins
“You can’t really tailgate without a good Polish, you know what I’m saying? A nice sausage charred up on the grill is always my favorite food when I used to go to tailgates,” he says.

Slow Cooker Gourmet

D.J. Jones, defensive lineman for the San Francisco 49ers
Besides his dad’s barbecue (he caters!) and sliders with two signature sauces, sides are where it’s at for Jones. “You have to have some type of dip, like a Buffalo dip. You also need easy snacks like pigs in a blanket, chips, and don’t forget good beverages,” he says.

Vincent Ray, linebacker for the Cincinnati Bengals
Ray’s tailgating contribution is perfect for soaking up all that beer, both before and after the game: homemade popcorn. Pop a giant batch at home, then grab handfuls whenever you feel a little grumble.

James Hurst, an offensive guard/tackle for the Baltimore Ravens
Eat Hurst’s tailgating pick as an appetizer or main. It’s a cheesedog with a Carolina twist. “Red Hots are a North Carolina thing, but it’s a mix between a hot dog and a sausage with a little spice to it. Grill it, cut it open down the middle, then put a slice of cheese in there and eat it straight,” he says.

Related Video: How to Make the Perfect Dip for Your Super Bowl Party

from Food News – Chowhound https://ift.tt/2McOTzR
via IFTTT

How to Out-Tailgate the Competition

Picture it: you’re parked in the perfect spot, with a smokin’ hot grill, expertly prepared ingredients, and a recipe that’s gonna knock everybody’s socks off. Your arena? A parking lot near the stadium where a sporting event is scheduled to take place. But you’re focused on a different type of competition, and you aim to win the grand prize. Those season tickets are almost within your grasp. You nervously adjust your lucky apron and get a better grip on your favorite spatula. Ready, set, go!

The game is on—it’s time to tailgate.

While it’s not exactly clear when tailgating competitions came into vogue, they continue to pop up at sporting events—from NFL games to polo matches to Little League—in practically every corner of the country. They’ve even been featured recently on some of the most-watched cooking shows, such as “Top Chef,” “Nailed It!,” and “Chopped.”

Want to get in on the action? We asked a couple of experts to weigh in on how to out-tailgate the competition, so here’s your chance.

Competition Extends from Field to Parking Lot

So, why are tailgating contests so popular? “A lot of it has to do with bragging rights,” says contest judge and TailgatingIdeas.com founder David Lamm. “You might win a plaque or a trophy. It depends who the sponsor is. There are some really good prizes—cash, free products, seat upgrades, even season tickets.”

Lamm suspects tailgating contests grew out of barbecue competitions, which can get pretty heated. Both require outdoor cooking skills, but for tailgaters, there’s the added drive to flaunt their team spirit. “Not all of us can be a professional athlete,” Lamm points out. “We always joke, if our team loses a game, that we didn’t tailgate hard enough. In tailgating culture…we follow a team we want to compete and do well. This is an extension of that.” Which is why, he thinks, the most successful tailgating competitions occur between fans of opposing teams. He adds,“People want to show they’re the best tailgater in the parking lot.”

But there’s more to cook-offs than winning. “I look at it as, the parking lot is like the backyard of America without any fences,” Lamm explains. “It kind of breaks down those literal and figurative walls.” He compares tailgating to a pop-up community with an instant connection: the love of the game, the home team, or even just fandom.

How to Get Your Head in the Game

If you’re thinking about stepping into the tailgating cookoff arena, here’s what you need to know:

• Some contests have higher stakes—and more rules—than others. Pay attention to them, because if you choose not to follow the rules, you won’t stand a chance to win.
• Tailgating is casual, social, and people like to be able to move around, so make sure your dish is easy to eat with one hand. It should not require a table, chairs, and cutlery.
• You should only be using equipment meant for cooking outdoors, such as a grill, a camp stove, or a portable fryer.
• Pay attention to the weather forecast. “If the weather is dicey, it can really hamper your plans,” says Taylor Mathis, author of “The Southern Tailgating Cookbook: A Game Day Guide for Lovers of Food, Football, & the South.”
• Practice using your equipment ahead of time at home. You shouldn’t have to worry about working out the kinks while you’re trying to compete.
• If you’re working with a group and not alone, make a plan ahead of time on how to divide and conquer. Make like your favorite team and work together!
• Get creative, come up with a theme, and really go all out with it. Mathis, who attended dozens of college tailgating events to research his book, has seen people decorate their parking spot, wear costumes and use the colors, mascots, and names of the home team or opposing team (which he calls “eating the competition”) to inspire a cohesive menu. “Naming your dishes helps tell a story about what you’re presenting,” he explains.

Whatever you choose to cook, says Lamm, “It’s about taking the ordinary and making it extraordinary.” Whether it’s a really good burger, chili, a side of coleslaw, or a tri-tip steak sandwich with your family’s secret recipe for homemade sauce, aim for the type of dish that will have bystanders asking, “Hey, mind if I try some of that?” in true tailgater fashion.

Related Video: How to Make Game-Changing Sriracha Buffalo Wings

from Food News – Chowhound https://ift.tt/2wWlBAS
via IFTTT

Meal Plan for September Week 2

Here's your meal plan for September Week 2! We've got Greek Pasta Salad (yes, for dinner!), Eggplant Parmesan, Steak Salad, and more!

Continue reading "Meal Plan for September Week 2" »

from Simply Recipes https://ift.tt/2Cxh7ph
via IFTTT

Chicken and Black Bean Tostadas

Chicken and black beans work so well together, especially piled on these easy tostadas. Top with your favorite taco fixings and drizzle with a cilantro crema. This makes a fun and easy weeknight family meal.

Continue reading "Chicken and Black Bean Tostadas" »

from Simply Recipes https://ift.tt/2NW6Wfh
via IFTTT

What’s the Difference between Calzone and Stromboli?

While they both fall into the category of portable pizzas, calzones and stromboli are not to be confused. Calzones are essentially a pizza that is folded in half, and then stuffed with cheese. Calzones originated in Naples, Italy and can vary widely—they can be different sizes but their signature half-moon shape makes them easy to pack for a quick lunch or snack. They’re often stuffed with mozzarella, provolone, or ricotta, and variations include the addition of tomatoes or tomato sauce, onions, salami, ham, minced meat, and vegetables. Calzones are baked in the oven but they can also be fried (more like a dumpling or turnover).

Although stromboli sounds equally Italian, it’s widely accepted that the dish originated in 1950’s Philadelphia and is the invention of Italian immigrants in the US. Stromboli is an entirely different shape than a calzone—they’re more of a cylinder and contain several layers (cheese and meat, but rarely contain tomato sauce). Stromboli is made by rolling out the dough (pizza or bread dough) and laying out the ingredients, then rolling it all up in a similar fashion to a cinnamon roll and slicing the log-shaped cylinder after it comes out of the oven. The resulting slices have a pinwheel pattern of meats, cheeses, and occasionally, vegetables.

In short, you can think of calzone as a folded pizza, and stromboli as a rolled pizza—perfect options for when you need a pizza fix and you’re on the move. Check out our nine recipes for stomboli and calzone and start cooking.

Smoked Salmon and Mozzarella Calzone

Chowhound

Smoked salmon is an unusual addition to this tasty calzone combo. Use fresh Roma tomatoes and the freshest mozzarella you can find to make for a perfect lunch-sized snack (divide the dough into four pieces). Get our Smoked Salmon and Mozzarella Calzone recipe.

Italian Sausage Calzone

Chowhound

A sausage and cheese calzone puts a frozen Hot Pocket to shame. This recipe includes ricotta, provolone, and parmesan cheese as well as hot Italian sausage and pepperoncini. Get fancy and braid the dough so that you have a calzone that’s as delicious as it is Instagram-ready. Get our Italian Sausage Calzone recipe.

Easy Stromboli

Chowhound

It doesn’t get easier than this stromboli recipe. You can use store-bought pizza dough to save time and any deli meat you choose (though this recipe calls for sliced ham). Feel free to add in extra jalapeño for an added kick. Get our Easy Stromboli recipe.

Crescent Calzones

Arts & Crackers

If you’re looking to make an unusual calzone, these crescent roll calzones are the perfect bite-sized snacks to serve as hors d’oeuvres at a party. Garlic powder, dried oregano, mozzarella, and parmesan cheese make them hard to eat just one. Get the recipe.

Mini Calzones

Scratch and Stitch

These mini calzones are Italy’s answer to empanadas. You can make them at the very last minute with premade pie crusts and fill them with any combination of meat and cheese. Get the recipe.

Chicken & Broccoli Rabe Stromboli

Ingalls Photography for Saveur

Homemade dough makes this chicken and broccoli rabe stromboli extra memorable—fill with garlic, oregano, crushed red chile flakes, mozzarella, sweet cherry peppers, and provolone. Get the recipe.

Smitten Kitchen Stromboli

Smitten Kitchen

This is an extremely versatile recipe that you can make in a traditional stromboli shape or adapt to a babka-shaped loaf, which makes it perfect for transporting to a friend’s house for dinner. Use fresh herbs (oregano and basil) if you can. Get the recipe.

Vegan Stromboli

Food Republic

The perfect main course for a vegetarian dinner, this vegan stromboli is filled with spinach, bell peppers, and in an unusual twist, also includes tomato sauce made with plum tomatoes, herbs, garlic, and spices. Get the recipe.

Ham and Swiss Stromboli

The Girl Who Ate Everything

Essentially a homemade take on a Hot Pocket, this stromboli is made with premade French loaf dough, ham, green onions, and bacon strips for added flavor. Get the recipe.

Related Video: How to Make Buffalo Chicken Calzones

from Food News – Chowhound https://ift.tt/2wUSNYz
via IFTTT

Broiled Whole Porgy With Blistered Shishito and Tomato

Get Recipe!

from Serious Eats: Recipes https://ift.tt/2M9OrlN
via IFTTT